Parent’s Dinner Party – Vegan Seitan Piccata, Creamed Spinach & Creamy Polenta
10 Aug 2010 2 Comments
in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: comfort food, entertaining, sauces, sides, vegan, vegetarian
YUM YUM YUM!!! If you want a meal to impress here you go
Candle 79 is one of my favorite vegan restaurants! And one of my fave dishes there is the Seitan Piccata. I adapted this dish from their recipe and it was super deeeeelish! I am sure this sauce would work on tofu, tempeh, etc… soooo yummy!!
I knew both our dads love Creamed Spinach and Polenta so I wanted to make it for them vegan style
It was super creamy and super amazing!! I doubled the recipes below to make sure we had enough and we were happy to have some left over! They were sooo good!
I love meals where people are like…”How is this vegan?!” This wasn’t the most low-fat of meals but it sure was amazing!! Creamed spinach and creamy polenta is not everyday food for us, but it was perfect for a special occasion.

I LOVE my warming drawer! Everything was ready to go for dinner, yet I had a clean kitchen perfect for the party!
Vegan Seitan Piccata
adapted from Candle 79 in NYC
Serves 6
1. Dredge seitan cutlets in flour, shaking off excess.
2. Heat 2 Tbs. olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate.
3. Add remaining 2 Tbs. olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.
4. Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.
- 6 seitan cutlets, rinsed and drained (I used 12 cutlets – Gardein Lightly Seasoned Chick’n Scallopini)
- Whole-wheat flour for dredging
- 4 Tbs. olive oil, divided
- 1/2 cup chopped shallots
- 2 Tbs. drained capers
- 1/2 tsp. minced garlic
- 1/2 cup dry white wine (I used red instead)
- 2 Tbs. fresh lemon juice
- 1/2 cup low-sodium vegetable broth
- 2 Tbs. nonhydrogenated vegan margarine
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- Large caper berries or lemon slices, for garnish, optional
Vegan Creamed Spinach
- salt
- 1 1/2 pounds fresh spinach
- 3/4 cup soy creamer
- 3/4 cup plain soy milk
- 2 tablespoons canola oil
- 2 tablespoons all purpose flour
- grated nutmeg
- fresh pepper
1. Large pot of water with salt – boil
2. Put spinach for about a minute then drain and rinse with cold water to stop the cooking process, then chop spinach
3. Place oil in broad saucepan on medium-low, add flour and cook stirring consistently till golden, then stir in creamer/milk
4. Add spinach and bring to a boil until spinach has absorbed most of liquid and sauce is thick, about 15-25 minutes
5. Add nutmeg, salt and pepper and season to taste
Vegan Creamy Polenta
- 1 cup vegan creamer
- 1 cup plain soy milk
- 2 cups water
- 1 1/2 teaspoons salt
- 1 1/2 cups coarse cornmeal
- 4 tablespoons Earth Balance
- fresh ground black pepper
1. In a medium saucepan bring the creamer, soy milk and the water to a boil.
2. Add the salt and then gradually add the polenta while stirring.
3. Reduce the heat to maintain a simmer, stirring constantly.
4. The polenta should be smooth and large bubbles will pop on the surface.
5. Cook until very thick but not stiff, about 5 to 7 minutes.
6. Remove from heat and add earth balance and pepper.
7. Enjoy!!
Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil
04 Aug 2010 Leave a Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: raw, vegan, pate, sides, vegetarian, quick and easy, snack, entertaining, h'orderves
This was a gorgeous and delish recipe!! It was a perfect addition to the Summer Cleanse or any entertaining situation! Just beautiful!! The Cashew Cheeze is a great recipe to have for other dishes as well. This would be amazing in wraps, sandwiches or topped on Salads! So divine! Enjoy!
Raw Tomato Napoleon with Basil Cashew Cheeze and Basil Oil
Adapted from a recipe on RawMazing
For each Napoleon you will need:
1 small tomato
several slices of zucchini
Basil Cashew Cheeze Spread
Basil Oil
Cut the tomato in thirds. Spread the Cashew Cheeze on the tomato slice. Layer tomato slice, zucchini and cheese, repeat. Drizzle basil Oil over top.
Basil Cashew Cheeze Spread
1 cup Cashews, soaked at least 1 hour
2 tablespoon Lemon Juice
1 Garlic clove
Pinch Salt
1 cup basil leaves
Start food processor. Drop clove of garlic into processor and run until garlic is chopped. Add cashews, lemon juice and salt. Place all ingredients except basil in food processor and process until smooth. Add basil and pulse until basil is chopped up and combined into cheese.
Basil Oil
Finely chop 4 tablespoons basil and add to 1/4 cup olive oil
Watermelon & Mint Salad
05 Jul 2010 1 Comment
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: entertaining, quick and easy, raw, salad, sides, snack, vegan, vegetarian
I hope everyone had a fabulous July 4th Weekend! We had sooo much fun at a fabulous wedding and fun times in Montreal. Loved it! I will be posting on our vaca soon. Stay tuned.
In honor of the heat I wanted to post this perfect, refreshing summer salad!! I love watermelon and mint! So light and such great flavor! The longer you let the salad combine together, the better it is. YUM!
It was perfect the way it was, but I plan on trying it out with some Vegan Feta and chopped Heirloom tomatoes later this summer.
Watermelon & Mint Salad
3 cups seedless watermelon cubes
1/4 cup finely chopped red onion, rinsed
2 tablespoons balsamic vinegar
1 tablespoon seasoned rice vinegar
3 tablespoons finely chopped fresh mint
1/4 teaspoon freshly ground black pepper
Combine all ingredients and toss together.
Beet Ravioli with Herb Cheese Filling
23 Jun 2010 3 Comments
in Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: dip, entertaining, h'orderves, pate, quick and easy, raw, sides, snack, vegan, vegetarian
This was deelish!! I love beets! I found this dish sweet, crunchy and savory! YUM! The herb cheese filling will make a fabulous dip as well. I know this dish will be a super crowd pleaser.
Beet Ravioli with Herb Cheese Filling
Adapted from http://www.therawtable.com/
1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water
1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion
Peeled beets for the outer layer
- Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
- Spiral or mandolin-slice your beets to a very very thin width.
- Spoon your “cheese” filling onto one slice and top with a second.
- Serve and Enjoy
Raise-the-Roof Sweet Potato Vegetable Lasagna
01 Jun 2010 8 Comments
in Vegan Recipes, Vegetarian Recipes Tags: comfort food, entertaining, vegan, vegetarian
- 1 onion, chopped
- 1 small head of garlic, all cloves chopped or pressed
- 8 ounces mushrooms, sliced
- 1 head broccoli, chopped
- 2 carrots, chopped
- 2 red bell peppers, seeded and chopped
- 1 can corn, rinsed and drained
- 1 package Silken Lite tofu
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 jars pasta sauce
- 2 boxes whole grain lasagna noodles
- 16 ounces frozen spinach, thawed and drained
- 2 sweet potatoes, cooked and mashed
- 1/2 cup daiya cheese – I used both cheddar and mozzarella
- Pre-heat oven to 400 degrees.
- Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
- Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
- Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with daiya cheese.
- Cover with foil and bake in the oven for 45 minutes. Remove the foil and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 – 12 servings of sweet potato lasagna.
Banana French Toast
22 Apr 2010 3 Comments
in Vegan Recipes, Vegetarian Recipes Tags: breakfast, comfort food, dessert, entertaining, quick and easy, snack, vegan, vegetarian
These were amazing! The banana was thick enough to really coat and soak the bread. It also gave the french toast the most deelish flavor. I highly recommend this!
Banana French Toast
Makes 4 slices
2 medium bananas
2/3 cup soymilk
2 tablespoons maple syrup
1/8 teaspoon cinnamon
4 slices whole-wheat bread
1 vegetable oil spray
Blend bananas, soymilk, syrup, and cinnamon until smooth. Pour into a flat, shallow dish and soak bread slices 1 minute on each side. Transfer carefully to a vegetable oil sprayed skillet. Cook first side until lightly browned, about 3 minutes, then turn and cook second side until browned.
Recipe from Food for Life, by Neal Barnard, M.D.
Garbanzo Guacamole
13 Apr 2010 4 Comments
in Vegan Recipes, Vegetarian Recipes Tags: comfort food, dip, entertaining, h'orderves, pate, quick and easy, sides, snack, vegan, vegetarian
This is a lower fat mix of hummus and guacamole. Not exactly guacamole and not exactly hummus. But whatever it is, it’s deelish!! We ate this with yummy multi-grain pita chips. A most enjoyable snack or meal.
Garbanzo Guacamole
1 15-ounce can garbanzo beans, rinsed and drained
1 tablespoon fresh lemon juice
1 garlic clove, crushed
1 medium sweet or red onion, chopped
1/2 small avocado, peeled and chopped
1 medium tomato, chopped
2 scallions, thinly sliced
1 tablespoon canned chopped green chilies
salt to taste
Place garbanzo beans, lemon juice and garlic in a food processor. Pulse chop until chopped but still chunky. Add onion and avocado and process again until well combined. Empty into a bowl and add tomato, green onions, and chilies. Mix well. Enjoy!!



























